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January 24, 2015


I cannot have wheat flour. It is not because of gluten but more about allergies and intolerance. I can promise once you try this recipe you are going love these delicate cakes. The cakes are light, decadent, a whole world different from what you are accustomed to, but so memorable. Most important you will try them again and again. As important as breakfast is for us, I used this for a Saturday night dinner/supper. And oh yeah there was bacon to go with it.   With the leftovers I had some for brunch and the recipe was as good if not a little better the next day. That is why I also recommended the batter can be made in advance and kept in the refrigerator overnight. So you can see this is really good for any time of the day breakfast, lunch or dinner.




1 cup of milk plus 2 tablespoons of white vinegar (mix well)

1 cup Sour Cream

1 cup coconut water

1 large very ripe banana

2-3 cups of Flour

1 Tablespoons Sugar

1 teaspoon Baking Soda

1/2 teaspoon Salt

2 whole Large Eggs

1 teaspoon Vanilla Extract

Olive oil for the pan or griddle



Using a hand or standing mixer, mix together milk mixture, sour cream, coconut water, banana, eggs, sugar and vanilla. Set aside once the mix becomes a creamy yellow in color. While the mixer is running in a separate bowl, whisk together all of the dry ingredients except the sugar. By whisking the dry ingredients you are adding air and causing the pancakes to be light and airy.


Mix the two bowls together and place in the refrigerator for several hours or overnight. By doing this the graininess of the rice flour will disappear and the cakes will be fluffy, smooth and tasty.



Heat a griddle over medium-low heat and add a small amount of olive oil to the pan/griddle. Drop batter by 1/4 cup servings onto the pan/griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. Because I used brown rice flour these pancakes are little darker but still the texture will be a little on the soft side.


Serve with softened butter and your favorite toppings or syrup.


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